Ingredients
2 × Only Organic Reset Wholesome Soups
1 large chicken breast, cooked and shredded
4 cloves garlic, crushed
1 small red onion, diced
½ head broccoli, sliced
2 cups spinach
1 cup frozen peas, defrosted
2 tsp fresh thyme leaves
1 tbsp oil
Salt and freshly ground black pepper, to season
½ cup water
Shredded Chicken Pie
Method
Heat oil in a large frying pan over medium heat. Add diced onion and crushed garlic. Sauté for 3-4 minutes until fragrant.
Add chopped broccoli to the pan. Cook for another 5 minutes until it begins to soften.
Stir in peas and shredded chicken. Season with salt and pepper.
Pour in ½ cup of water and mix well.
Add 2 packs of RESET soup, then reduce heat to low.
Sprinkle thyme over the mixture and stir to combine. Simmer for 5 minutes.
Spoon the mixture into a pie dish and let it cool for at least 30 minutes.
While the filling cools, defrost a puff pastry sheet and cut it into small squares about 4cm x 4cm.
Once the filling has cooled, arrange the puff pastry squares on top. Brush with beaten egg.
Preheat the oven to 220°C (428°F) and bake for approximately 30 minutes until the filling is heated through and the pastry is golden and crisp.
Serve with your choice of sides. We recommend green beans and baby potatoes.
TIP: Make sure your pie filling is cooled before adding the puff pastry otherwise it will not rise properly.
Ingredients
2 × Only Organic Reset Wholesome Soups
1 large chicken breast, cooked and shredded
4 cloves garlic, crushed
1 small red onion, diced
½ head broccoli, sliced
2 cups spinach
1 cup frozen peas, defrosted
2 tsp fresh thyme leaves
1 tbsp oil
Salt and freshly ground black pepper, to season
½ cup water
Method
Heat oil in a large frying pan over medium heat. Add diced onion and crushed garlic. Sauté for 3-4 minutes until fragrant.
Add chopped broccoli to the pan. Cook for another 5 minutes until it begins to soften.
Stir in peas and shredded chicken. Season with salt and pepper.
Pour in ½ cup of water and mix well.
Add 2 packs of RESET soup, then reduce heat to low.
Sprinkle thyme over the mixture and stir to combine. Simmer for 5 minutes.
Spoon the mixture into a pie dish and let it cool for at least 30 minutes.
While the filling cools, defrost a puff pastry sheet and cut it into small squares about 4cm x 4cm.
Once the filling has cooled, arrange the puff pastry squares on top. Brush with beaten egg.
Preheat the oven to 220°C (428°F) and bake for approximately 30 minutes until the filling is heated through and the pastry is golden and crisp.
Serve with your choice of sides. We recommend green beans and baby potatoes.
TIP: Make sure your pie filling is cooled before adding the puff pastry otherwise it will not rise properly.